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Horseradish-and-Herb-Crusted Lamb Roast

The classic spring roast lamb gets a mini makeover with a herbaceous horseradish crust, and a simple red wine pan dripping sauce is the perfect complement.

Ingredients

1 cup (2 sticks) unsalted butter, softened

8 garlic cloves, peeled

1½ cups prepared horseradish

3 tablespoons rosemary

2 tablespoons thyme

2 tablespoons sage

2 teaspoons salt

1½ teaspoons black pepper

4-to-6-pound bone-in lamb leg roast

1 cup red wine

Instructions:

Move the roasting rack to the middle of the oven, and preheat to 400°F.

In a food processor, blend the butter, garlic, horseradish, rosemary, thyme, sage, salt, and pepper, creating a paste. Place the lamb on the rack, and generously coat with the horseradish-herb paste.

Roast for 30 minutes. Remove the rack, and carefully deglaze the lamb with the wine, using a spatula to scrape the bottom of the pan to pick up any brown bits, and whisk. Return to the oven, reduce heat to 300°F, and continue to cook for 15 minutes.

Carefully pour pan drippings into a gravy boat before serving. Let the roast rest for 15 minutes before slicing.